Slow Cooker Minestrone Soup

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This slow cooker minestrone soup is packed with fresh veggies, beans and seasonings. Pop everything in your slow cooker and come home to a warm and comforting meal.

As soon as the weather cools, I’m all about soups and slow cooker meals, especially this slow cooker minestrone soup.

It’s flavorful and filling thanks to all the herbs, hearty vegetables and protein-rich beans. Many minestrone soups are made with pasta, but not this one! I skipped the noodles for more beans, which I prefer because they add a lot more protein and fiber to this soup.

A ladle holding a portion of minestrone soup over a large crock pot of the soup.

Why You’ll Love This Soup

  • Effortless – The slow cooker does all the work for you. Just prep the ingredients, add them to your slow cooker and let the magic happen! It’s the perfect meal for busy days.
  • Meal prep – One pot makes a lot of soup so you can meal prep the soup over the weekend to enjoy for lunch or dinner during the week.
  • Protein-packed – One serving of this soup is loaded with over 20 grams of plant-based protein thanks to all the beans making this a great vegetarian dinner option.
Ingredients measured out to make Slow Cooker Minestrone Soup: sea salt, pepper, water, white beans, onion, kidney beans, zucchini, bay leaf, diced tomatoes, stock, garlic, celery, olive oil, parsley, cabbage, carrots, parmesan, basil, oregano, garbanzo beans and potato.

Sow Cooker Minestrone Ingredients

  • olive oil – used to sauté the vegetables before adding them to the slow cooker, which adds a nice flavor.
  • vegetables – you’ll need carrots, yellow onion, garlic, celery, cabbage, potatoes and zucchini for this soup.
  • diced tomatoes – I used canned regular diced tomatoes, but you can use fire roasted diced tomatoes if you want some added flavor.
  • beans – we’re using a mix of red kidney, garbanzo and white beans. All canned, drained, and rinsed, these add plenty of protein and texture.
  • chicken or vegetable broth – this forms the liquid foundation of the soup, adding depth and richness. You can choose based on your dietary preference.
  • parmesan cheese – fresh Parmesan cheese is great as a topping. And, as a bonus secret ingredient that will add a ton of flavor, you can toss a parmesan rind into the soup at the same time you add the other seasonings and spices.
  • seasonings and spices – you’ll need fresh parsley, dried basil, dried oregano and a bay leaf for that Italian flavor. Plus, you can’t forget about the salt and pepper to bring all the flavors together!

How to Make Slow Cooker Minestrone Soup

I’ve said it before, but I love slow cooker meals because they are so easy to make and this minestrone soup recipe is no different. Here’s how to make it:

Step 1: Start by sautéing the carrots, onion, celery and garlic before adding them to the slow cooker, just for additional flavor. My slow cooker base is stove-top friendly, which makes the transition from stove-top to slow cooker a breeze.

Side by side photos of veggies and garlic in a pot, before and after being cooked.

Step 2: Next, simply add the sautéed vegetables and all remaining ingredients into the slow cooker. Cook on high for 4 hours or low for 6-8 hours or until the potatoes are cooked. Taste the soup before serving and season with additional salt and pepper as needed. Remove the parmesan rind and bay leaf. Portion the soup into bowls, top with parmesan cheese and enjoy!

Three photos showing the cooking steps of Slow Cooker Minestrone Soup: veggies and broth in a slow cooker, cabbage being added, and the soup softened when cooked.

How to Make This Minestrone Soup on the Stove Top

Start by heating the oil in your pot over medium heat. Add the carrots, onion and celery and cook until the onions are translucent and fragrant. Then add the garlic and sauté for 5 minutes.

Add in the remaining ingredients and stir to combine. Bring to a bowl, reduce heat to a simmer, cover and cook for 30 minutes. Check your potatoes and keep simmering if they’re not soft yet.

When the potatoes are fully cooked, remove the parmesan rind and bay leaf and season with salt and pepper as needed. To serve, portion the soup into bowls and top with parmesan cheese.

Minestrone soup in a bowl on a plate.

Can I Make Minestrone Soup in the Instant Pot?

I haven’t tested this method, but here’s what I would try if you want to make this minestrone soup in the Instant Pot. If you do happen to try it, please comment below and let me know how it turns out for you!

Step 1: Start in sauté mode on your Instant Pot. Add the oil, carrots, onions and celery and cook until the onions are translucent and fragrant. Add in the garlic and continue sautéing for an additional five minutes.

Step 2: Add in the diced tomatoes, potatoes, cabbage, spices, parmesan rind, water and stock. Press cancel (to turn off sauté mode) and close the lid.

Step 3: Pressure cook on high for about 8 minutes. When done pressure cooking, turn the valve to quick release. Push cancel again and then turn on sauté mode again. Add the zucchini and beans and cook for 5-6 minutes or until all of the vegetables are tender and cooked through. Remove the parmesan rind and bay leaf and season with salt and pepper as needed. To serve, portion the soup into bowls and top with parmesan cheese.

Two bowls of minestrone soup on plates.

Minestrone Variations

  • Dairy-free – Make this soup dairy free by skipping the parmesan rind and the extra parmesan for topping or try using a dairy-free or vegan parmesan.
  • Add grains – Make this soup heartier by adding in cooked rice or pasta before serving. Check out my classic minestrone soup for a version with noodles!
  • Use what you have – This is a great “clean out the fridge” soup! Have different vegetables you want to get rid of? Throw them in! This is delicious with added leafy greens (like kale or spinach) or even green beans.
  • Add spice – For those who like a little heat, add a small dish of red pepper flakes to your soup.
A large crock pot of minestrone soup with a ladle holding a portion of the soup.

What to Serve with Minestrone Soup

This soup is a filling meal on it’s own thanks to all of the veggies and beans, but if you’re looking for some sides to serve with this soup here are some ideas:

  • Bread: Serve your minestrone with a side of fresh bread (like sourdough). The combination of warm soup ad crusty bread is a classic and comforting choice.
  • Crackers: For more crunch try serving this soup with your favorite crackers. These almond crackers would be delicious!
  • Croutons: Croutons are the perfect crunchy addition to minestrone. Use store-bought or try my sourdough croutons.
  • Salad: You can’t go wrong with a soup + salad combo! Try this garlicky kale salad, Italian chopped salad or simple kale salad for some greens.
A bowl of minestrone soup with a spoon holding a bite size portion of the soup.

Storing Leftovers

Like I mentioned earlier, soup is perfect for meal prep because you can make a large quantity and enjoy it over several days.

After cooking, allow the minestrone soup to cool slightly, then store it in an airtight container in the refrigerator for 4-5 days. For longer storage, let the soup cool completely then add to a freezer-safe container and store in the freezer for up to 3 months. To thaw, let it defrost in the fridge overnight.

Recipe Tip!

The ingredients, especially the potatoes and cabbage, may absorb some of the broth as they sit. So, when you’re ready to enjoy the leftovers, you might need to add a bit more broth or water to bring the soup back to your desired consistency.

Be sure to check out all of the soup recipes here on EBF!

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

4.46 from 37 votes

Slow Cooker Minestrone Soup

This slow cooker minestrone soup is packed with fresh veggies, beans and seasonings. Pop everything in your slow cooker and come home to a warm and comforting meal.
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 6

Ingredients  

  • 1 Tablespoon olive oil
  • 2 carrots, chopped
  • 1 yellow onion, chopped
  • 2 celery hearts, chopped
  • 3 cloves garlic, minced
  • 1 14 oz can diced tomatoes
  • 1 white potato, peeled and chopped into cubes
  • ½ head savoy cabbage, thinly sliced
  • 2 medium zucchini, chopped into small cubes
  • 1 15 oz can garbanzo beans, drained and rinsed
  • 1 15 oz can red kidney beans, drained and rinsed
  • 1 15 oz can white beans, drained and rinsed
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ¼ cup fresh parsley, chopped
  • 1 rind from 2 oz. of parmesan cheese
  • 1 bay leaf
  • 2 cups water
  • 32 oz container low sodium chicken or vegetable stock
  • 1 ½ teaspoon sea salt
  • 1 teaspoon black pepper
  • Freshly grated Parmesan cheese for serving

Instructions 

  • Heat oil over medium heat. Add carrots, onion and celery and cook until onions are translucent and fragrant. Add in garlic and sauté for 5 minutes more.
    Sauted onion, carrot, and celery in a large pot.
  • Add sautéed veggies and all remaining ingredients into the slow cooker. Cook on high for 4 hours or low for 6-8 hours or potatoes are cooked. Taste the soup before serving and season with additional salt and pepper if needed. Remove parmesan rind and bay leaf. Portion soup into bowls and top with parmesan cheese.
    All ingredients for minestrone soup including beans, vegetables, herbs, and spices in a large crock pot.

Video

Nutrition

Serving: 1bowl | Calories: 354kcal | Carbohydrates: 59g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 801mg | Potassium: 1548mg | Fiber: 17g | Sugar: 9g

Nutrition information is automatically calculated, so should only be used as an approximation.

Equipment

Additional Info

Course: Dinner, Soup
Cuisine: American
Keyword: slow cooker minestrone soup
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating




47 Comments

  1. 5 stars
    Love the subtle sweetness and enjoyed that it wasn’t over powering like some of the carnita’s that are served in our area burrito Thanks for a delicious recipe…will follow for more!!

  2. 5 stars
    I made the minestrone soup. It was excellent so flavorful. I’ve been cooking a lot of these recipes. I haven’t run into one that I didn’t like. Thank you

    1. Ah yay! This makes me so happy to hear, Kristina! So pumped to know you are enjoying my recipes. Thanks for the review!

  3. 5 stars
    My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.

    1. Woo!! So glad this recipe was a hit with your family. Thanks for making it and for coming back to leave a review. I so appreciate it!

    1. Totally! I would store it in an airtight bag or container and when you’re ready to use pull it out into the fridge to thaw overnight.

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